Cookies for breakfast?! Wait… what? My kids were very, very confused by that offering… But these Banana Peanut Butter Breakfast Cookies are healthy, refine sugar free, vegan and gluten free. A great breakfast or snack that is fun, tasty and good for you!
These healthy peanut butter oatmeal cookies are easy to adjust to your liking. You can mix and match your mix-ins. I used chocolate chips but raisins, dries cranberries or blueberries also tastes great. Feel free to use your favorite here and experiment, that is one of the best things with this recipe, it is so versatile!
Use a variety of nuts depending on what is in your my pantry. For this recipe I used pecans because that is what I had at home. Walnuts or hazelnuts works wonderfully as well, use your favorite nuts.
For more healthy breakfast recipes with oats, try these Apple pie baked oats or these Banana blueberry oatmeal muffins.
Ingredients
These oatmeal breakfast cookies are healthy and easy to make. All you need are just a few basic ingredients listed below.
For the ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Bananas, the riper the better. Ripe banana are sweet and creamy and will make the best breakfast cookies.
- Natural peanut butter, or other nut butter of choice. Use smooth or crunchy.
- Maple syrup, or other liquid sweetener like agave syrup or honey for non vegan cookies.
- Quick cooking oats, they have a little finer texture then rolled oats.
- Cinnamon, a little warming cinnamon goes so well with the banana and peanut butter flavours.
- Salt, a little salt balances all the flavours.
- Chopped nuts, use your favourite! Either pecans, walnuts, almonds or hazelnuts tastes good, or a mix of all of them
Mix-in of your choice:
- Chocolate chips
- Raisins
- Cranberries
- Chopped dried fruit
- Chopped dates
- Blueberries
See recipe card for quantities.
Instructions
These healthy oatmeal and peanut butter cookies are easy to make in just one bowl. For the full written instructions, see the recipe card at the bottom.
- To a mixing bowl, add the bananas and mash well until creamy.
- Add the peanut butter and maple syrup and give it a good stir.
- Add the oats, cinnamon and salt and stir well to combine.
- Fold in the chopped nuts and mix in of choice, either chocolate chips or dried fruit.
- Using a cookie scooper or a spoon, divide the cooke dough into 2 tablespoon balls. Place them on the prepared baking sheet. Flatten with your hand to form a cookie shape. Makes about 12 large cookies.
- Bake for 15-18 minutes, they should be slightly golden brown on the edges, and still soft in the middle. Allow to cool for 10 minutes on the baking sheet before transferring.
This is the perfect way of using those bananas that have gotten just a little bit to ripe for eating as they are. For this recipe, you WANT the bananas to be very brown and spotty. The riper the banana, the sweeter it is going to be.
Storage
This recipe makes about 12 cookies, they keep for about 5 days in an airtight container. Perfect to freeze and just take out one at a time as you need them.
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These Banana Peanut Butter Breakfast Cookies are healthy, refine sugar free, vegan and gluten free. A great breakfast or snack that is fun, tasty and good for you!
- 3 very ripe bananas
- ¾ cups natural peanut butter
- ¼ cups maple syrup
- 3 cups quick cooking oats
- 2 teaspoon cinnamon
- ¼ tsp salt
- ½ cup chopped nuts (pecans, walnuts or hazelnuts)
- ½ cup mix-in of your choice (chocolate chip, raisins, cranberries)
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Preheat the oven to 160C (325F) and line a cookie sheet with parchment paper.
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To a mixing bowl, add the bananas and mash well until creamy.
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Add the peanut butter and maple syrup and give it a good stir.
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Add the oats, cinnamon and salt and stir well to combine.
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Fold in the chopped nuts and mix in of choice, either chocolate chips or dried fruit.
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Using a cookie scooper or a spoon, divide the cooke dough into 2 tablespoon balls. Place them on the prepared baking sheet. Flatten with your hand to form a cookie shape. Makes about 12 large cookies.
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Bake for 15-18 minutes, they should be slightly golden brown on the edges, and still soft in the middle. Allow to cool for 10 minutes on the baking sheet before transferring.
Store in an airtight container for about 5 days or freeze for 3 months.
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